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North African-Style Spiced Pork
with Roasted Sweet Potatoes
Get ready for explosions of flavour and colour with this hearty veggie and pork salad! Moroccan-spiced roasted sweet potato and harissa onions bring depth and warmth to this weeknight wonder.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
340 g
Sweet Potato
½ tbsp
Moroccan Spice Blend
56 g
Onion, chopped
2 unit
Garlic, cloves
1 tbsp
Harissa Spice Blend
113 g
Baby Spinach
¼ cup
Feta Cheese, crumbled
(Contains Milk)
28 g
Almonds, sliced
(Contains Tree nuts)
28 g
Sultana Raisins
Not included in your delivery
4 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 3/4-inch cubes. Add sweet potatoes, 1 tsp Moroccan Spice Blend and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min.
While sweet potatoes roast, peel, then mince or grate garlic. Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a plate and set aside.
Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then pork and 1/2 tsp Moroccan Spice Blend (dbl for 4 ppl). Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer pork to a plate and cover to keep warm.
Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then onions. Cook, stirring occasionally, until softened, 2-3 min. Add garlic and Harissa Spice Blend. Cook, stirring often, until fragrant, 30 sec. Transfer harissa-spiced onions to a small bowl.
Add harissa-spiced onions, spinach, half the raisins, half the almonds and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine. Divide salad between plates, then top with sweet potatoes and pork. Sprinkle with feta, remaining raisins and remaining almonds.
